Chai Cinnamon Roll Baked Oatmeal

This recipe was originally published in the award-winning cookbook Super Tonics: 75 Adaptogen-Packed Recipes to Boost Immunity, Sleep, Beauty, and Wellness by Meredith Youngson (Appetite by Random House, 2023). Reprinted here with permission. You can purchase Super Tonics here

Ingredients:

• 2 cups oats (quick-cooking or old-fashioned)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon nutmeg
• 2 large eggs
• 2 cups plant-based milk
• 1/3 cup maple syrup
• ¼ cup ghee or coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup coarsely chopped pecans
• Maple syrup or Salted Tahini “Caramel” (recipe follows), for serving (optional)

Method:

1. Preheat the oven to 350ºF. Line a 9 by 9-inch baking dish or skillet with parchment paper.
2. In a large bowl, combine the oats, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg. Whisk to combine. In a second large bowl, combine the eggs, milk, maple syrup, ghee, and vanilla. Whisk well. Pour the dry mixture into the bowl with the wet ingredients and whisk until a smooth batter forms.
3. Pour the oat mixture into the prepared baking dish and sprinkle with the pecans. Let the mixture sit for 5 minutes.
4. Bake for 35 to 40 minutes, until firm and cooked throughout.
5. Serve right away as is, or with a drizzle of maple syrup or Salted Tahini Caramel if desired. Any leftovers will keep, refrigerated, for 4 to 6 days.

Salted Tahini “Caramel”

Ingredients:

• 2 tablespoons tahini
• 2 tablespoons maple syrup
• 2 tablespoons warm water
• ¾ teaspoon vanilla extract
• ¾ teaspoon maca powder
• Pinch of salt

Method:

• In a medium bowl, combine all the ingredients. Whisk well until the mixture has a creamy sauce consistency. Store in a jar or airtight container in the fridge for up to 7 days.